chicagokp
01-04-2014, 09:02 PM
Had 5 spice and chicken on the brain....this is how it went down.
I made a quick rub of dark brown sugar, 5 spice, ground white pepper, ground ginger, kosher salt, dry mustard. Next time, I'll use less brown sugar. When added the rub to the chicken, most of the sugar fell off anyway.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/705536E2-AD74-4483-85C7-7B981D884496_zpstfudbhbk.jpg
The chicken went into a zip lock in the fridge for about 1 hour. I'd at least double or triple that time next go round.
Then I got the performer running ...
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/61A3C205-034D-406B-9F2D-BE4F5DEAAF77_zpsmduyevsk.jpg
Snow is coming down....I just shoveled 5 min before....
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/35083776-C533-4566-BC0D-3F94D62D191D_zpsjvwkavwx.jpg
I made my sauces...
The top is 1/4 cup Hoisin, 1/2 tsp 5 spice, 1 Tbsp soy sauce, 1 Tbsp Honey, 1 Tbsp Sesame Oil, 2 tsp minced ginger and sesame seeds.
The bottom one is 1/4 cup Thai sweet chili sauce, 1 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1 Tbsp sesame oil.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/88C0248B-742C-4DEF-AA01-7F45E0695693_zpsu3npm0j5.jpg
The reddish sauce was brushed on the Bok Choy and grilled.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/971B93AA-A5B8-47A3-B134-54CC77A6722B_zpsu1bzhpi3.jpg
As that was going, I stir fried some green beans with garlic, oyster sauce and soy sauce.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/CEC59FEB-4030-4EFE-9822-B9B29F993086_zpsanxwtxem.jpg
When the chicken was at temp, I brushed with the 5 spice glaze and it went over direct for some color..
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/0C82F625-74A0-44A5-9FBF-F1A6A32AB53E_zpsv8fxwfhj.jpg
Here's the plated green beans and bok choy.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/A2D01EFE-E150-4CE7-B1E4-A0D5BB1AC711_zps9yiaa2od.jpg
Plated with some rice...
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/55D5F9BA-B62F-4C6F-B6B4-3DB6AA35127B_zpshnxe0vku.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/F01CD2A3-EB03-4258-9A4F-1198F62A3BBA_zpsadop0f0n.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/65CC5879-7D8D-40E1-8EA9-9C749EABEDDA_zpsim5ogodu.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/C5AF30DF-8071-4112-A893-DC697B694D5A_zpspvfytmcq.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/2C0D6724-5347-404E-AB72-E7A9DB816DAD_zpshw71jvs5.jpg
Enjoy!
I made a quick rub of dark brown sugar, 5 spice, ground white pepper, ground ginger, kosher salt, dry mustard. Next time, I'll use less brown sugar. When added the rub to the chicken, most of the sugar fell off anyway.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/705536E2-AD74-4483-85C7-7B981D884496_zpstfudbhbk.jpg
The chicken went into a zip lock in the fridge for about 1 hour. I'd at least double or triple that time next go round.
Then I got the performer running ...
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/61A3C205-034D-406B-9F2D-BE4F5DEAAF77_zpsmduyevsk.jpg
Snow is coming down....I just shoveled 5 min before....
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/35083776-C533-4566-BC0D-3F94D62D191D_zpsjvwkavwx.jpg
I made my sauces...
The top is 1/4 cup Hoisin, 1/2 tsp 5 spice, 1 Tbsp soy sauce, 1 Tbsp Honey, 1 Tbsp Sesame Oil, 2 tsp minced ginger and sesame seeds.
The bottom one is 1/4 cup Thai sweet chili sauce, 1 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1 Tbsp sesame oil.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/88C0248B-742C-4DEF-AA01-7F45E0695693_zpsu3npm0j5.jpg
The reddish sauce was brushed on the Bok Choy and grilled.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/971B93AA-A5B8-47A3-B134-54CC77A6722B_zpsu1bzhpi3.jpg
As that was going, I stir fried some green beans with garlic, oyster sauce and soy sauce.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/CEC59FEB-4030-4EFE-9822-B9B29F993086_zpsanxwtxem.jpg
When the chicken was at temp, I brushed with the 5 spice glaze and it went over direct for some color..
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/0C82F625-74A0-44A5-9FBF-F1A6A32AB53E_zpsv8fxwfhj.jpg
Here's the plated green beans and bok choy.
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/A2D01EFE-E150-4CE7-B1E4-A0D5BB1AC711_zps9yiaa2od.jpg
Plated with some rice...
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/55D5F9BA-B62F-4C6F-B6B4-3DB6AA35127B_zpshnxe0vku.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/F01CD2A3-EB03-4258-9A4F-1198F62A3BBA_zpsadop0f0n.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/65CC5879-7D8D-40E1-8EA9-9C749EABEDDA_zpsim5ogodu.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/C5AF30DF-8071-4112-A893-DC697B694D5A_zpspvfytmcq.jpg
http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/Chinese%20chook/2C0D6724-5347-404E-AB72-E7A9DB816DAD_zpshw71jvs5.jpg
Enjoy!